Kneplach (Kneidel and Kreplach)

I made this recipe up...mother of invention...when I was looking for a short-cut, quick and easy recipe, to making the kreplach I did every year for Erev Yom Kippur and Hoshana Rabbah. It accomplishes the same purpose of red meat surrounded by white dough, to sweeten severity with chessed.

51minDuration

50minCook Time

1minPrep Time

12-14Servings

Ingredients

1 box of kneidlach mix

½ pound ground meat

Preparation

1. Follow knaidlach recipe on the box of Streit's or any other matza meal.

2. Fill the middle of the matza ball with a dime size of chopped meat (or other) and refrigerate to solidify.